Crispy Rice Bites with Avocado and Orange Tofu
Ingredients
Rice
- 200g dry sushi rice, cooked
- 2 tbsp rice wine vinegar
- 1 tbsp agave
- 1 tsp salt
- Oil for frying
Charred corn salsa
- 100g corn, charred
- 1/4 red pepper, finely chopped
- Small handful of coriander, finely chopped
- Juice of one lime
- 1/3 tsp salt
Tofu
- 150g tofu, chopped into very small cubes
- Cornflour for dusting
- Juice of one orange
- 1/2 tbsp tomato purée
- 1 tbsp soy sauce
- 1.5 tbsp sriracha
- 2 tsp agave
To serve
- Avocado, sliced
- Green chilli
Preparation
Cook the rice, leave to cool for 15 minutes, then mix in the seasoning, spread in a baking tray at about 1.5cm height and leave in the freezer for 1 hour
Mix the salsa ingredients together, cube the tofu, roll in cornflour, fry until crispy in olive oil and remove, add the orange sauce ingredients into the pan and stir until slightly thickening, then add the crispy tofu back in and coat it in the sauce
Remove rice from the freezer and cut into squares, fry for 3 minutes each side in oil, remove and place on a paper towel
Slice the avocado, layer up and enjoy
